Add all ingredients to a blender: rum, cream of coconut, pineapple juice, lime juice, fresh pineapple and ice.
Blend until smooth. Pour into 4 glasses garnish with pineapple slice and maraschino cherry.
Be sure to use cream of coconut NOT coconut cream.Adding a bit of ice to the blender chills the ingredients and makes the pina coladas frothy. For a frozen pina colada see Variations below.VariationsPina Colada Slushies. Add 2-3 cups ice when blending for a slushie version.Frozen Pina Colada. Add 3-4 cups ice and instead of fresh pineapple use frozen pineapple.Lightened up version. Swap in coconut rum and use a little bit of simple syrup to adjust the sweetness of the drink.Virgin Pina Colada. Remove the rum from the recipe. Blend the pineapple juice, lime juice, fresh pineapple and half the cream of coconut. Taste and add more cream of coconut to taste. Because of its sweetness gradually adding to your liking doesn't allow it to overpower with coconut flavor.To make a pineapple cup
Slice the pineapple across and remove top 1/4.
Use an ice cream scoop to scoop out the pineapple (reserve the fruit for the cocktails).
Leave 1/2-3/4 inch of fruit inside the skin for stability.